Gold Cake
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
A rich cake often made when angel cake is being made, as it calls for no whites of eggs.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 20. The excerpt below is the record exactly as published.
Gold Cake. % C. butter 21/2 C. flour 11/^ C. sugar 5 T. baking powder Yolks of 8 eggs % T. lemon or orange 1/2 C. water
Cook this with the app: pantry check, scaling, and the assistant.